Olive bread (Pain aux olives) from French Boulangerie: Recipes and Techniques from the Ferrandi School of Culinary Arts (page 162) by Ferrandi Paris

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  • Serves : 3 loaves

  • EYB Comments

    Pâte fermentée must be prepared 2 days ahead; dough ferments overnight in refrigerator.

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    Pâte fermentée must be prepared 2 days ahead; dough ferments overnight in refrigerator.

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